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Creamy Tuscan Chicken

Creamy Tuscan chicken in a skillet with spinach, cherry tomatoes, and parmesan cream sauce
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Tender golden chicken breasts simmered in a rich lemon parmesan cream sauce with fresh baby spinach and cherry tomatoes. A one-pan Italian-inspired skillet dinner ready in 45 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 cups chicken broth
  • 2 tablespoons all-purpose flour
  • 1 medium yellow onion, chopped
  • 1 teaspoon fresh garlic, minced
  • 3 cups fresh baby spinach
  • 9 oz cherry tomatoes, halved
  • 1 teaspoon fresh lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chicken breasts and season with salt, pepper, and dried oregano. Cook for 8 minutes per side until deep golden brown. The chicken should release naturally from the pan when ready to flip.
  2. Remove chicken from the skillet and set aside on a plate. Do not wipe out the skillet.
  3. Add butter and chicken broth to the same skillet over medium heat. Once butter is fully melted, whisk in the flour continuously without stopping until the sauce is smooth and just beginning to thicken, about 2 to 3 minutes.
  4. Add chopped onion and minced garlic. Cook for 1 minute, then add baby spinach, halved cherry tomatoes, and lemon juice. Cook for 1 more minute while the spinach wilts.
  5. Stir in heavy cream and freshly grated Parmesan cheese until fully combined and silky smooth.
  6. Return the cooked chicken to the skillet. Reduce heat to low and simmer for 15 minutes. Do not allow the sauce to boil.
  7. Remove from heat when internal temperature reaches 160 degrees F. Rest for 5 minutes – temperature will carry over to a safe 165 degrees F during resting.
  8. Serve over pasta, rice, or on its own.

Notes

  • Whisk the flour into the butter and broth constantly without stopping – pausing causes lumps to form.
  • Use freshly grated Parmesan rather than pre-shredded – pre-shredded contains anti-caking agents that prevent smooth melting.
  • Chicken thighs can be substituted – add 2 to 3 extra minutes per side and confirm 165 degrees F internal temperature.
  • Remove chicken from heat at 160 degrees F – it carries over to 165 degrees F safely during the 5-minute rest.
  • Simmer on low after returning the chicken – high heat will break the cream sauce.
  • For gluten-free, substitute all-purpose flour with a gluten-free flour blend or equal amount of cornstarch.

Nutrition

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